1. Preheat oven to 350 degrees F. Place 5 silicone cupcake
liners on a sheet pan and set aside.

2. In a bowl, whisk together all of the cupcake ingredients
until mixture is smooth and well combined. Evenly spoon cupcake batter in all 5
cupcake liners and bake in the oven for 16-20 minutes, or until toothpick is inserted
in cupcake and comes out clean. Let cupcakes cool while the icing is made.

3. For the icing, heat up the cream cheese in the microwave
for 10 seconds. Whisk until smooth then add in the remainder of icing
ingredients and stir together. Evenly spoon icing on top of each cupcake and
add crushed peppermint, if desired. Serve immediately. Store leftovers in the
fridge for up to 5 days.

1. To make the tenderloin, trim the meat of excess fat and
silver skin. Toss together all of the spices in a bowl. Using your fingers,
evenly coat the pork with spice mixture.

2. Place the pork in a zip-lock freezer bag and place in the
fridge for at least 2 hours before grilling.

3.Turn your grill on
high heat, or prepare your charcoal grill. Grill pork until internal
temperature reaches 140 degrees F. I like to grill the pork on one side about 6
minutes (to create a good seared crust) then turn the pork occasionally until
internal temperature is reached. I keep the grill covered during the cooking.

4. Transfer the pork to a serving platter, wrap with foil,
and let rest for 10 minutes before slicing.

5. For the guacamole, scoop out the avocado pulp into a
mixing bowl and add the lime juice. Gently mash mixture with a fork, leaving it
slightly chunky. Add the remainder of the guacamole ingredients and stir gently
until well combined.

6. Serve sliced pork on top of cooked quinoa that is mixed
with roasted red peppers, feta cheese, and black beans with a scoop of guacamole
on the side.

You all know I have a special place in my heart for. Cookies! To me, they are the perfect little treat. So what happens when I wake up craving cookies? I transform them into pancake form. Duh! This was my first time doing this miraculous transformation and let me add that it will most certainly not be my last. A few simple additions to your favorite pre-made or homemade pancake mix and you've got yourself cookie style pancakes. Enjoy!

1. Mix pancakes according to package directions. Add in the
rolled oats, raisins, cinnamon, stevia, and almond butter. Whisk or stir together. This will
thicken the batter making it more similar to a cookie consistency.

2. Heat a skillet on the stove top over medium head. Coat with
cooking spray and cook pancakes, about 2-3 minutes on each side, until both
sides are golden brown. I was able to make 5 pancakes total.

3. While the pancakes cool, whisk together all of the icing
ingredients until smooth. Spoon icing in between and/or on top of pancakes and
finish off with desired toppings. I used blueberries and maple syrup. Serve
immediately.

So last night I was craving Chipotle. But Chipotle is over an hour way from where I live. The nerve. And by craving....I'm not talking about "oh it would be nice to have that, but it's just not going to happen". What I am talking about is "I AM PREGNANT AND THESE HORMONES MAKE ME FEEL MENTAL SOMETIMES AND I'M CRAVING CHIPOTLE AND THAT MEANS I NEED IT NOW. ASAP. LIKE IN 30 MINUTES OR I WILL EXPERIENCE PSYCHO-NESS YOU AIN'T SEEN COMING" So, anyways, lucky me I was planning on making guacamole last night to go along with bison stuffed peppers. Hmmm. So I had those ingredients plus brown rice, canned black beans (thank goodness I ordered them from Vitacost), & canned corn. Hallelujah! So I made a "Chipotle Bowl" and I have never been happier to see this concoction. So, with my happy ass mood still ensuing today, I will share the recipe with you.

The Recipe

Well, kind of.

I cooked 2 lb. of ground bison with chopped onion (about 1/2) on the stovetop and added some pepper, chili powder, paprika, Flavor God spicy everything seasoning, and garlic powder to taste. I also cooked brown rice but added some chopped cilantro and lime juice to mimic the cilantro lime rice from Chipotle. For the guacamole, I mashed two avocado with diced cherry tomatoes, cilantro, a little salt, pepper, diced red onion, garlic powder, cumin, and lime juice to taste. Listen, I don't measure for savory dishes in all honesty. I measure all day with baking so...yeah. But I promise to do better next time :) Then I plopped all this in a bowl, added the corn and beans, and devoured it. So. Friggin. Good. I would have added lettuce if I had any but I ate the rest in a salad for lunch. I know I don't post savory dishes much but I am hoping to start posting them more often. Happy Thursday!

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All content provided on www.proteintreatsbynicolette.com is for informational purposes only. The information and recipes on this blog are for general information only and are not intended to be a substitute for professional medical, nutritional, or dietary advice. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Please seek approval of a licensed professional before proceeding with any new diet plan.

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Hey! I'm Nicolette. Thank you for visiting my blog! I have a passion for creating healthy alternatives to your favorite savory dishes and sweet treats. Maintaining a healthy lifestyle does not mean you have to restrict your favorite foods and flavors. This blog was created so I could share my tips and recipes with you all. Enjoy!